|2 servings||calories per servings 500||protein serving 28 g||carbs per serving 38 g||total fat per serving 31 g|
What could feel like an overly heavy dish of cream and sausage is lightened up with the help of sweet summer corn and peppers. A traditional maque choux is prepared with bacon grease, but smoked chicken sausage easily takes its place in this recipe. This dish is ready to eat in only half an hour, and any leftovers (if you manage to have any!) are even better the next day, as the ingredients mingle over time.
For those who avoid pork, please note that the provided Smoked Chicken Sausage has a pork casing!
|Nutrition Facts||/ Per Serving|
|Total Fat||31 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||38 g|
|Dietary Fiber||7 g|
MISE EN PLACE
• Discard pepper stems and seeds. Chop flesh.
• Peel and finely chop onion.
• Shuck corn. Cut kernels from corn; scrape milky liquid from cob.
• Peel and finely chop garlic.
• Cut sausage at an angle into 1/4-inch slices.
• Pick and chop parsley leaves.
Place a deep skillet or sauce pot over medium heat. Add 2 teaspoons olive oil. When oil is hot, add peppers and onion. Cook, stirring, until vegetables begin to become tender, about 5 minutes.
Stir in corn and garlic. Cook, stirring often, until kernels are tender, about 4 minutes.
Stir in 1/4 cup cream (save extra cream for another use). Cook, stirring, 2 minutes.
Stir in sausage. Cook, stirring, until sausage is hot, about 1 minute.
• Season to taste with hot sauce, parsley, kosher salt and black pepper.
• Divide between 2 bowls, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...